Are you looking for the chance to create a competitive and profitable business within a dynamic environment? Would you like to work in a diverse and inclusive environment that allows the opportunity to be forward thinking with an exciting peer and customer base? Join us at the University of Kansas Dining Services in Lawrence, Kansas. We are hiring an entrepreneurial minded leader to manage operations and events while building campus partnerships for a $2.6 million catering department as part of a $25 million KU Dining Services enterprise. Exemplary leadership and organizational skills are a necessity for success in a fast paced events environment. JOB SUMMARY: Directs all components of a full-service catering operation with revenues of $2.5 million and 60+ staff. Develops catering menus, plans and executes all facets of events ranging from coffee service for 12 to seated banquets for 800. Develops annual budget and handles accounting duties and adherence to budgets. Creates a positive and collaborative environment with other food service and Unions’ operations staff to guarantee customer service, quality, and presentation of food service. Promotes public relations and looks for new trends in enhancing food service offerings. Drives business through new and continuous customer relationships.
SCHEDULE: Frequent nights and weekends; directed by business needs and events
ESSENTIAL FUNCTIONS: 1.Assist Executive Chef in developing annual catering menus while assisting the Marketing department in promotion creation. 2.Plans and executes all facets of events ranging coffee service for 12 to seated banquets for 800. Plans and monitors service activities, observes food quality and presentation, directs efficient completion duties for department staff. Leads and implements exemplary customer service initiatives to be displayed at all times. 3.Develops annual budget of $2.6 million and handles accounting duties and adherence to budgets. Monitors menu pricing, operating and payroll costs, budget compliance, inventory of linen and operating equipment, and assists in the operations and financial control of the department in general. 4.Oversees all PT and FT employee responsiblities ranging from hiring, training and supervision. Responsible for final approval of the weekly schedule. Coordinates and communicates daily activities, food requirements and event logistics with catering leadership team. 5.Conducts processes in compliance with all regulatory statutes around beverage management for a growing alcoholic beverage business. Oversees the storage and distribution of alcohol products and compliant services. Ensures staff is knowledge in processes and procedures. 6.Promotes and maintains excellent public relations with organizations and persons utilizing catering. Keeps the department innovative through contiuous education of current food service trends and catering concepts. Furthers department innovation through technological enhancements with food service and analytic software.
ADDITIONAL RESPONSIBILITIES: 1.Will assume event supervisory or operation level tasks in absence of staff. 2.Attends staff meetings both for the department and with other Unions’ departments. 3.Works with the Unions’ Reservation System in handling catering billings and arrangements. 4.Oversees the scheduling and personnel requirements for catered functions. 5.Ensures proper equipment maintenance for vehicles and kitchen equipment
MINIMUM QUALIFICATIONS: 1.Bachelor’s degree in hotel/restaurant management, business, nutrition, or related field. 2.Minimum five years of progressive management experience in institutional or commercial food operation, with extensive catering operation experience. 3.Demonstrated effective organization and/or supervisory experience in an operation with a $2 million catering or banquet operation. 4.Experience in technology resources and programs related to catering and/or banquet software. 5.Demonstrated ability to supervise numerous events at once while not compromising food or service standards. 6.Ability to perform above average physical requirements of food service work including-stooping, bending, extensive walking, and lifting up to 50 pounds. 7.Ability to work a flexible schedule, including evenings and weekends.
PREFERRED QUALIFICATIONS: 1.Previous college/student union experience in catering operations. 2.Demonstrated skills in public relations activities. 3.Ability to share innovative trends and ideas implemented.
EEO STATEMENT The University of Kansas Memorial Union is an Equal Opportunity/Affirmative Action employer and prohibits discrimination on the basis of race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy. The Director of Human Resources has been designated to handle inquiries regarding the nondiscrimination policies and can be contacted at email@example.com